Spanish Seafood Paella
A showstopping one-pan dish from Valencia with golden saffron rice, a crispy socarrat bottom, and an array of seafood. The key is a wide, shallow pan and resisting the urge to stir.
Ingredients
- 1.5 cups short-grain rice (Bomba or Calasparra)
- 1/2 lb (225g) large shrimp, shell on
- 1/2 lb (225g) mussels, scrubbed and debearded
- 1/2 lb (225g) squid, cleaned and cut into rings
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 large tomato, grated (skin discarded)
- 1 red bell pepper, diced
- 1/2 cup white wine
- 3.5 cups fish or chicken broth, warm
- Large pinch of saffron threads (bloomed in 2 tbsp warm broth)
- 1 teaspoon smoked paprika
- 1/4 cup olive oil
- Salt to taste
- Lemon wedges and fresh parsley for serving
Instructions
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1
Heat olive oil in a wide, shallow paella pan or large skillet over medium-high heat. Sear shrimp until just pink on both sides, about 1 minute each. Remove and set aside. Sear squid rings for 1 minute. Remove and set aside.
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2
In the same pan, sauté onion and bell pepper until softened, about 5 minutes. Add garlic, cook 30 seconds. Add grated tomato and smoked paprika, cook for 3-4 minutes until the mixture darkens.
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3
Add rice and stir to coat in the sofrito for 1 minute. Pour in white wine and let it evaporate. Add warm broth and saffron. Stir once to distribute rice evenly, then DO NOT STIR AGAIN. Season with salt.
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4
Simmer on medium heat for 15 minutes. Nestle mussels into the rice hinge-side down. Arrange reserved shrimp and squid on top. Cook for another 5 minutes until mussels open, rice is tender, and liquid is absorbed.
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5
Increase heat to high for 1-2 minutes to develop the socarrat (crispy bottom). Youâll hear it crackle. Remove from heat, cover with a towel, and rest 5 minutes. Serve with lemon wedges.
